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1kg bone-in chicken thighs

2 cups brown rice

1 onion, chopped

10-12 garlic cloves, minced

1 whole ginger, julienned

Chicken oil (optional)

2L chicken stock (2 tsp chicken stock powder + 2L water)

2 tbsp fish sauce (or to taste)

Salt and pepper, to taste

1 small pinch saffron (6 strands)

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For topping:

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5 Hard-boiled eggs

¾ cup mirin

¼ cup regular soy sauce

¼ cup dark soy sauce if you can’t find this, substitute with an equal amount of regular soy sauce + 1tbsp brown sugar

½ cup water up to ½ cup (optional). Add the water if you want the eggs to marinate for longer than 6 hours in the fridge

1 star anise

½ tsp cayenne

Spring onions (for topping)

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For the eggs (marinate night before)

1. Fill a large pot with water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and for the water level to be about 1 inch above the eggs.

2. Add some salt or a little vinegar to the water (this is to prevent the egg whites from leaking out if there are any small cracks while the eggs are cooking).

3. Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).

4. Gently lower each egg into the water.

5. As soon as you've lowered all the eggs into the water, place the lid back on, and immediately set the timer for 7 mins to cook the eggs to your preference.

6. When the time is up, remove the eggs and immediately place them in a bowl with cold running water for at least 2 – 3 minutes, OR place them in the ice bath for a few minutes.

7. Carefully peel the eggs by gently tapping them on a hard surface to create little cracks all over the surface. (The eggs cooked for 5 ½ minutes will be trickier to peel than those cooked for 7 minutes.)

8. Once peeled, place the eggs in the (cooled) marinade. For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.

9. Let the eggs marinate for at least for 2 hours, or 8 – 12 hours for best results, or even up to 24 hours.

For the Arroz Caldo

1. Rinse and soak the brown rice for 1-2 hours.

2. Start by searing your chicken thighs in neutral oil (or in this case we used chicken oil) for about 3-5 minutes on each side. Remove chicken and place on a wire rack. Set aside for later.

3. In the same pan or pot add your chopped onions, garlic and ginger and saute using the excess oil until softened and fragrant.

4. Add your rice and chicken stock and mix. Add back your chicken thighs and season with fish sauce, kasubha, and pepper. Cover your pot which should be on a gentle simmer for about 35-45 minutes or until the rice is cooked.

5. Serve with spring onions, eggs, and crispy garlic bits and enjoy!